|
|
|
6 medium pears
1 tablespoon lemon juice
6 tablespoons sweet butter
3/4 c. Gorgonzola dolce
1/2 c. crushed walnuts
Peel the pears and hut them in half, leaving the stem attached on
one of the halves. Scoop out the seeds and 1 tablespoon of the
pulp of each pear half to make room for the stuffing. Brush the
pears inside and out with lemon juice to keep them from turning
brown.
Cream together the butter and cheese, stir in 1/4 cup crushed
walnuts, and stuff the pears with the mixture.
Place the pear halves back together so that there are 6 whole
pears again. The stuffing will hold them together. Sprinkle the
pears with the remaining crushed walnuts, patting the nuts gently
into the pears so that they will adhere evenly.
Chill before serving. (That is, chill the pears. Though it
wouldn't hurt if you poured a glass of wine and chilled a bit
yourself.)
Source: Northern Italian Cooking, by Francesco Ghedini
(1979)
|
|
|
